Beef Lo Mein

Ingredients

• 12 oz fresh lo mein noodles (or dried egg noodles)
• 12 oz flank steak, thinly sliced against the grain
• 5 tbsp soy sauce, divided
• 1 tsp cornstarch
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp minced ginger
• 1 bell pepper, sliced
• 2 cups shredded cabbage
• 1 carrot, julienned
• 3 scallions, cut into 2-inch lengths

Before you cook

• Toss the sliced beef with 2 tbsp of the soy sauce and the cornstarch, and let it marinate for 15 minutes.
• Whisk the oyster sauce, dark soy sauce, remaining 3 tbsp soy sauce, sugar, and sesame oil together in a small bowl.
• Slice the bell pepper, shred the cabbage, julienne the carrot, and cut the scallions.
• Mince the garlic and ginger.

Steps

1. Bring a large pot of water to a boil and cook the noodles according to the package directions.
2. Drain the noodles and toss them with a drizzle of oil to keep them from sticking.
3. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat.
4. Add the marinated beef in a single layer and sear for 1 minute per side, then remove it to a plate.
5. Add the remaining 1 tbsp oil to the wok along with the garlic and ginger, and stir for 15 seconds.
6. Add the bell pepper, cabbage, and carrot, and stir-fry for 3 minutes until just starting to soften.
7. Return the beef to the wok along with the cooked noodles.
8. Pour the sauce over the noodles and toss everything together for 2 minutes until evenly coated and heated through.
9. Add the scallions and toss once more.
10. Serve immediately.